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Blue Owl Pumpkin Caramel Cheesecake




Source of Recipe


Internet


List of Ingredients




2 cups gingersnap crumbs (about 40 cookies, crushed)
2 tblps. sugar
1/4 cup butter, melted
30 caramels
1/2 cup evaporated milk
1/2 cup pecans, chopped
3 8-oz. pkgs. cream cheese, softened
1 1/2 cups sugar
1 15-oz. can solid pack pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ginger
1/2 tsp. ground nutmeg
3 eggs
1 tblsp. vanilla

garnish:
whipped cream
15 caramels, melted


Recipe



Combine gingersnap crumbs, 2 tblsp. sugar, and butter. Press on bottom of 10-inch springform pan. In small saucepan, combine caramels and evaporated milk. Cook over low heat, stirring occasionally, until caramels melt and mixture is smooth. Stir in pecans. Spread over crumb mixture. Bake in a 325-degree oven for 10 minutes. Meanwhile, in large bowl, beat cream cheese and sugar until fluffy. Stir in pumpkin, cinnamon, cloves, ginger, and nutmeg. Beat in eggs and vanilla. Pour into prepared crust. Bake in a 325-degree oven until center is nearly set when gently shaken--about one hour and 15 minutes. Cool. Refrigerate overnight. Garnish with whipped cream. Drizzle with melted caramels.